Spaghetti alla Carbonara

Spaghetti alla Carbonara



500 g of spaghetti/bucatini/spaghettoni/rigatoni
200 g of "GUANCIALE"
4 eggs
30 g of grated pecorino romano
extra virgin olive oil



In a pan, brown the "GUANCIALE" previously cut into cubes/stripes adding some extra virgine olive oil.

When the "GUANCIALE" has browned, remove the liquid fat, keeping a spoonful.

Let it cool down.

In a bowl, scramble the eggs with the fat from the "GUANCIALE", the grated pecorino and plenty of freshly ground pepper.

Boil the spaghetti/bucatini/spaghettoni/rigatoni "al dente", drain them, transfer them to the bowl together with the bacon and egg and turn vigorously.

Rain Pecorino Romano cheese over the pasta.

Serve ... AND ENJOY with some good red wine.